贮藏温度对香梨果实后熟品质的影响

Effect of Storage Temperatures on the Quality of Kuerle Pear

利用质构仪质地多面分析方法(TPA)研究了不同贮藏温度(5℃和25℃)香梨果实在贮藏期间质地变化规律。定时测定果实贮藏过程中颜色,可溶性固形物含量,硬度、弹性、咀嚼性、黏着性、回复性和凝聚性的变化情况,并分析各质构参数之间的相关性。结果表明,低温贮藏能保持果实的绿色,并维持较高的TSS含量;同时低温贮藏延缓果实的软化,果肉的黏着性与硬度、凝聚性、弹性、胶性、咀嚼性较25℃贮藏均有所提高,果实黏着性与硬度、凝聚性、弹性、胶性、咀嚼性呈负相关,咀嚼性与硬度和凝聚性呈较好的正相关性(R值分别为0.952 36和0.926 59),硬度、凝聚性、弹性、回复性和咀嚼性可灵敏地反映香梨果实质地的变化。质地多面分析法能很好地反映香梨果实果肉质地参数变化规律适合用于评价香梨贮藏期间果肉质地变化情况。

The influence of storage temperature on fruit color , TSS content and textural properties of Kuerle pear were investigated by using instrumental texture profile analysis (TPA). Kuerle pear was stored at 5 and 25℃for 20 and 40 days, and six textural parameters were measured. There were a decrease in resilience and an increase in hardness, adhesiveness, cohesiveness, cohesiveness and chewiness during storage. The correlation coefficients between those textural parameters were also analyzed. Results showed that , significantly negative correlation was obtained between adhesiveness and hardness, cohesiveness, cohesiveness, springiness and chewiness. Resilience negative correlated with other five parameters. These results suggest that TPA parameters could be used as suitable indicators of Kuerle pear textural quality and storability , and low temperature storage is beneficial for delaying quality changes and maintaining the taste quality of Kuerle pear after harvest.